German term for "champagne topping" (sabrage = "sabering"), in which the neck of a bottle of champagne is cut off cleanly, preferably by means of a sabre (can of course also be used with bottles of sparkling wine ). According to a lesser-known version, sabering is derived from "sabler" (sand, to cover/sprinkle with sand), which is documented in French in 1695 with the meaning "to drink it all in one go". It is said that Voltaire (1694-1778) interpreted the term as "to drink champagne en masse". According to the current version, however, the term is derived from "sabre" (sword, sabre). The custom has an old tradition from pre-Apoleonic France and Tsarist Russia. At that time, French cavalry officers and higher batches of the Tsarist army used it at large receptions and festivities.